Italian Donuts – Bomboloni
These Italian Donuts better known as a Bomboloni are made with a soft yeast dough and filled with your favourite pastry cream filling. Served for breakfast or snack or just about anytime.
* ¼ cup + 3 tablespoons milk (lukewarm – 2%) (105 grams total, if you want to double the recipe double this amount)
* 1¼ teaspoons active dry yeast
* 2½ tablespoons granulated sugar
* 3 tablespoons vegetable oil
* 1 large egg (room temperature)
* ¾-1 tablespoon orange zest
* ½ teaspoon vanilla
* 2 eggs
* 2 cups + 2 tablespoons all purpose flour (275 grams, if you want to double the recipe double this amount)
* 1 pinch salt
FILLING
* Chantelle cream with jam
Instructions
* In the bowl of the stand up mixer add the milk and sprinkle the yeast on top, let it sit for five minutes then mix together. Then add the sugar, vegetable oil, egg, orange zest and vanilla, whisk together to combine.
* Slowly add the flour and pinch of salt and with the dough hook attachment, start to mix the dough until it comes together, remember don’t go higher than speed 2, continue to knead the dough for about seven minutes, the dough must be smooth and elastic.
* On a flat surface knead the dough a few times form it into a ball, then place it in a lightly oiled bowl, remember to roll the dough to cover it lightly in the oil. Cover the bowl with plastic wrap and let it sit in a warm draft free area for about two-three hours or until tripled in bulk.
* Once the time has passed, knead the dough a few times, roll it to a thickness of ¼ -⅓ inch, cut into six rounds with a 2½ inch / 6½ cm round cookie cutter, place them on a parchment paper lined cookie sheet, cover with plastic wrap and let them rise again for another hour.
* For baking, bush dough balls with egg wash then bake at 160 c fan oven for 20 mins.
* Let them cool a little then cut the buns with slated knife in half but not to cut it through, then fill that space with some jam and Chantilly cream, dust with icing sugar and enjoy.
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